Roasted Beet Salad With Horseradish Cream Dressing

Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

This combination of sweet beets and hot horseradish is a mild, delicious taste treat and a great side dish with grilled meats. A twist on the presentation of the Eastern Europen dish called Tsvikly. From Food and Drink magazine. Hope you enjoy! *Note, please use a very hot, prepared horseradish sauce to offset the mildness of the cream. If you do not have hot horseradish, then please be prepared for a very mild flavoured dressing!

Ingredients Nutrition


  1. Preheat oven to 375.
  2. Wash and trim beets, but do not peel.
  3. Place on a large piece of foil and sprinkle with salt and pepper, then fold up in a loose package sealing seams tightly.
  4. Place foil package on a baking sheet and roast for 1 hour or until beets are tender.
  5. Let cool, then peel and thinly slice the beets.
  6. Refrigerate until serving.
  7. Whip cream until thick but not stiff, fold in sour cream and horseradish and season with salt and pepper.
  8. Refrigerate until serving.
  9. To serve, slice onion into thin rings, divide lettuce among serving plates.
  10. Top with beet slices and onion rings and drizzle with dressing.
  11. Sprinkle dill on top.


Most Helpful

The dressing on these beets was oh-so-good (be sure to include the horseradish)! I made my life very easy and used some vacuum-packed pre-cooked beets that I had in my pantry. Also, did not use the lettuce - just beets, onions and dressing for us. Thanks.

evelyn/athens June 17, 2011

Colourful, elegant salad. I used a thick, Mediterranean-style yogurt in place of the whipping cream and sour cream, which worked out very well I think. Also, I like to soak my sliced onions in cold water for salads in order to remove some of the harsh zing.

Chef Lumiere June 16, 2010

Imagine my surprise walking outside to the herb garden only to realize that my dill plant was eaten down to a nubbin. Fortunately I have dried dill on hand which isn't as good as fresh but sometimes you gotta do what you gotta go. I subbed half of the red beets with golden beets and half red onion for white onion. The selection of boston lettuce at the store wasn't very good and again I subbed romaine hearts and a variety of mixed spring greens. All in all a delicious and actually very simple recipe to prepare. Reviewed for ZWT 2010.

COOKGIRl June 02, 2010

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